Posted by ThePsyko on 09/27/05 21:50

On 27 Sep 2005, you wrote in alt.2600:

> In article <0iiij1p91oq1oul97569cigfl4dful54e4@4ax.com>,
> a6ahlyv02@sneakemail.com says...
>> On Tue, 27 Sep 2005 08:24:04 GMT, Bookman <bookman@kc.rr.comNULL>
>> transparently proposed:
>>
>> <sneck>
>>
>> >
>> >But you gotta know your cuts. You try the low 'n slow with something
>> >like flank or skirt, you'll just dry it out. With those, you wanna
>> >sear it fast, keep it rare, and slice it across the grain. Plenty of
>> >good flavor there, though.
>> >
>> >Still, for something like brisket or boston butt, your description
>> >isn't bad at all. And braising is your friend, too - a nice combo of
>> >searing & low&slow, good for pot raosts & such.
>> >
>> >ESL!
>>
>> HEATHEN!!!
>>
>> VERY Slow cooking, rubbed with your preference then 6-8 hours in a wet
>> smoker until that sucker is smokey black on the outside. Tender enough
>> to cut with a fork, juicy and MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
>> good.
>>
>> And you being from someplace that supposedly knows BBQ *sigh*.
>
> The best BBQ sauce going, from Alabama by way of Oakland:
>
> http://www.super-que.com
>
> What did you think of the Blues Festival? I think the guy
> from the North Miss. Allstars that played the electric
> washboard was great. It took me a while to figger out what
> I was hearing - it reminded me of Hendrix as much as
> anything.
>

I grew up with Everett and Jones but have never eaten there.. I always
stopped at that one place in Emeryville.. can't remember the name of it,
but it's just North of where the hookers hang out on San Pablo where the
freeway crosses over.

--
ThePsyko
Public Enemy #7
http://prozac.iscool.net

[Back to original message]